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Description
1/4th of recipe (1 enchilada): 250 calories, 7g total fat (2.5g sat fat), 519mg sodium, 7g carbs, 2g fiber, 0.5g sugars, 37.5g protein
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup refried beans
- 1/4 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
- 1/8 tsp. black pepper
- 1/4 cup red enchilada sauce
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Directions
- Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.
- Place beans in a medium bowl. Add chili powder, 1/4 tsp. cumin, and 1/8 tsp. salt. Mix well. Stir in 1/4 cup cheese.
- Season chicken with pepper, remaining 1/4 tsp. cumin, and remaining 1/8 tsp. salt. Evenly distribute bean mixture between the centers of the cutlets.
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